WHB #132: Olive Spread
The 132nd edition of Weekend Herb Blogging is hosted by Laurie from Mediterranean Cooking in Alaska. My herb garden is doing well until now. Thanks to tons of snail granules my tarragon isn't gone and is still growing between the Mediterranean herbs, rosemary, thyme and majoram.
I used thyme and rosemary to made a Provençal dish: Tapenade. Enjoy the spread on a fresh baked bread on a sunny day on the terrace like us.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Olive paste |
| Categories: | Spread |
| Yield: | 200 G |
Ingredients
| 50 | grams | Anchovies in oil | |
| 50 | grams | Capers | |
| 1 | small | Sprig thyme | |
| 1 | small | Sprig rosemary | |
| 1 | clove | Garlic, minced | |
| 100 | grams | Black olives, pitted | |
| Pfepperer | |||
| 2-3 | tablesp. | Olive oil |
Source
| Kreativküche 5/2008 |
| Edited *RK* 05/08/2008 by | |
| Ulrike Westphal |
Directions
1 . Rinse with anchovies and capers in a with hot waterand drain. Tear off the leaves from thyme and rosemary.
2. In a food processor mix olives, anchovies, capers, garlic und herbs to a smooth paste. Season with pepper and add olive oil by tablespoons.
In a jar covered with olive oil the paste can be stored in the fridge up to 4 weeks.
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Technorati Tags: weekend herb blogging at Mediterranean Cooking in Alaska,
WHB, food and drink, Rezept, recipe, Tapenade, Thymian, Thyme, Rosmarin, Rosemary
ostwestwind - 2008/05/11 08:30
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